Prep time
10 MIN
Total time
55 MIN
This hearty & tasty vegetable soup is made with carrots, celery, tomato, spinach, kidney beans, pearl barley & onion.



  1. Heat oil in large saucepan over medium-high heat. Add carrots,celery and onion. Cook and stir until vegetables are tender.
  2. Stir in broth, beans, tomatoes and barley. Heat to a boil. Reduce heat to low. Cover and cook for 30 minutes or until barley is tender.
  3. Stir in spinach and season to taste with black pepper. Cook until spinach is tender.

Recipe Tips

Pearl barley gives a nutty fullness of flavour to soups and stews. It is quicker to cook, with a less chewy texture, than pot barley.

Recipe Made With

CAMPBELL'S® Ready to Use Organic Vegetarian Vegetable Broth

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  • 5 Stars


    I love this soup. It is easy to make and affordable. Without the spinach, it will keep in fridge easily for a week. when stored in glass jars. I use frozen spinach nuggets that I add to the soup when I reheat to eat. I have made many times as it is quick and easy. To save peeling and cutting carrots, try chopping up peeled baby carrots, much faster. Highly recommend. You can also use Chicken or Beef broth with this one.

    Madeline D. | November 21, 2020

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  • 3 Stars

    Good soup.

    It was a bit tasteless so I added some spices and served it with a dollop of cream cheese.

    Margaret O. | April 30, 2020

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  • 4 Stars

    Mrs p

    We really enjoyed this soup. I added leftover beef and rutabaga to the second batch I made also delicious. I would definitely make this again.

    Debbie W. | February 1, 2020

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  • 3 Stars

    Rating by Jennifer

    This rating was left without a review.

    Jennifer S. | November 13, 2015

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  • 5 Stars

    Rating by Colleen

    This rating was left without a review.

    Colleen K. | February 12, 2014

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